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Author:   M. Selvamuthukumaran
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.703kg
ISBN:  

9780367608576

ISBN 10:   036760857
Pages:   292
Publication Date:   19 August 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Contents Preface vii About the Editor i Contributors xi 1 Recent Advances in Non-Thermal Food Processing Technology for Grain Industries 1 Yadigar Seyfi, Gökçen Baykuş and Sevcan Unluturk 2 Current Trends in the Use of Pulsed Electric Fields for Quality Retention in Grain-Based Beverages 35 Pervin Basaran 3 Innovative Approaches in High-Pressure Processing for the Extraction of Antioxidants from Grains 65 Zehra Gulsunoglu-Konuskan, Zeynep Tacer-Caba and Meral Kilic-Akyilmaz 4 Applications of Cold Plasma Technology in Grain Processing 95 Kirty Pant, Mamta Thakur and Vikas Nanda 5 Ultrasonic Applications in Bakery and Snack Food Processing Industries 121 Esra Dogu-Baykut, Celale Kirkin and Meral Kilic-Akyilmaz 6 Application of Ozone Technology for Grain Processing Industries 153 Gabriela John Swamy and Kasiviswanathan Muthukumarappan 7 Effects of an Oscillating Magnetic Field on the Stability of Stored Grain Produce 171 M. Selvamuthukumaran 8 Grain-Based Functional Food Production 181 Sultan Arslan-Tontul 9 Effects of Dense Phase CO2 Application on Microbial Stability in Grain-Based Beverages and Food Products 193 M. Selvamuthukumaran 10 Packaging Requirements for Non-Thermal Processed Grain-Based Foods 199 Nese Basaran-Akgul 11 Impact of Organoleptic and Consumer Acceptability for Non-Thermally Processed Grain-Based Food Products 223 Esra Dogu-Baykut and Celale Kirkin 12 Safety Issues for Non-Thermal Food Processing Applications in Grain Industries 253 Aysegul Mutlu-Ingok, Dilara Devecioglu, Dilara Nur Dikmetas and Funda Karbancioglu-Guler Index 285

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Author Information

M. Selvamuthukumaran is Associate Professor and Head of the Department of Food Technology at the Hindustan Institute of Technology and Science, Chennai, India. He was a visiting Professor at Haramaya University, School of Food Science and Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He earned his Ph.D. in Food Science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is the processing of underutilized fruits for the development of antioxidant-rich functional food products. He has transferred several technologies to Indian firms as an outcome of his research work. He has received several awards and citations for his research work, published several international papers and book chapters in the area of antioxidants and functional foods, and guided several national and international postgraduate students in the area of food science and technology.

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